GERMAN CHERRY SAUCE

Modern cookery for private families · Acton, Eliza · 1845

Source: Modern cookery for private families
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (9)

a quart of cherries ↝ Cherries, raw [Other fruits and fruit salads]
half a pint of water and wine mixed ↝ Water, tap [Tap water]
half a pint of water and wine mixed ↝ Wine, rice [Wine]
from four to six ounces of fine sugar
some grated lemon-peel ↝ Lemon peel, raw [Fruits and Fruit Juices]
powdered cinnamon ↝ Sugar, cinnamon [Sugars and honey]
a small portion of pounded cloves ↝ Garlic, raw [Vegetables and Vegetable Products]
a dessertspoonful of potato-flour, smoothly mixed with a very little cold water ↝ Potato flour [Vegetables and Vegetable Products]
a very little cold water ↝ Water, tap [Tap water]

Instructions (7)

Beat a quart of cherries in a mortar until the stones are broken.
Boil the cherries tender with half a pint of water and wine mixed.
Rub the mixture through a sieve.
Boil the strained mixture again with four to six ounces of fine sugar, some grated lemon-peel, powdered cinnamon, and a small portion of pounded cloves.
In a few minutes, stir in a dessertspoonful of potato-flour, smoothly mixed with a very little cold water.
Continue to stir until the sauce is again ready to boil.
Serve it, either poured entirely over the pudding, or in a tureen.

Original Text

GERMAN CHERRY SAUCE.

Beat a quart of cherries in a mortar until the stones are broken, then boil them tender with half a pint of water and wine mixed. Rub them through a sieve, and boil them again, with from four to six ounces of fine sugar, some grated lemon-peel, powdered cinnamon, and a small portion of pounded cloves. In a few minutes stir to the sauce a dessertspoonful of potato-flour, smoothly mixed with a very little cold water; continue to stir until it is again ready to boil, and serve it, either poured entirely over the pudding, or in a tureen.

Notes

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